Best Chicken And Vegetable Curry Indian Recipes

Chicken and Vegetable Curry (Indian) image

Provided by newmama

Categories Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

5 tablespoons oil, divided (I use coconut and olive)
1 cup onion, chopped
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes (or more)
2 tablespoons gingerroot, minced
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons curry powder
3 cloves
1 teaspoon paprika
3 bay leaves
2 tablespoons tomato paste
1 1/2 cups diced tomatoes
1 cup coconut milk
1 medium eggplant, diced
2 cups zucchini, sliced
1 1/2 lbs boneless skinless chicken breasts, sliced

Steps:

heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
add onion, cook about 8 minutes until soft and gold.
add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
add salt and spices, cook 3 minutes stirring
add tomato paste, tomatoes, bay leaves and coconut milk.
bring to a simmer over medium, reduce heat and simmer 10 minutes.
in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
add zucchini to the tomato mixture, simmer 3 minutes.
add chicken and cook through, about 10 minutes.
add eggplant, stir and serve.

Nutrition Facts : Calories 391, Fat 22.1, SaturatedFat 9.9, Cholesterol 65.8, Sodium 678.5, Carbohydrate 20.5, Fiber 6.7, Sugar 10.3, Protein 30.4

Quick Chicken and Vegetable Indian Curry image

Provided by Mary Jenny

Categories Curries

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 medium onion, cut in thin wedges
1 lb sliced fresh mushrooms (white or crimini)
2 garlic cloves, minced
3 tablespoons mild indian curry paste
1 teaspoon cinnamon
1 lb chicken thigh (skinless, boneless, cut into quarters)
1 (796 ml) can diced tomatoes
3 cups small broccoli (or cauliflower florets)
1 (540 ml) can lentils (drained and rinsed)
1/2 cup chopped fresh coriander
1/2 cup plain low-fat yogurt

Steps:

In large deep non-stick saucepan heat oil over medium-high heat.
Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.
Stir in garlic, 3 tbsp (45 mL) curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes.
Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired.
Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp -tender.
Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.
TIPS:.
Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.
More delicious recipe ideas are available online at www.mushrooms.ca.